Tuesday, March 2, 2010

Pan Seared Chicken Breast with Berry Sauce

This was my first attempt at a berry sauce to go with, well anything other than a dessert! Its served over some basic rice pilaf with corn and sweet peas. The chicken was seasoned primarily with salt and pepper, and then just a little bit of garlic powder, then seared in a nice hot pan for a light caramelized color. I then stuck it in the oven at 325 for about 15-20 minutes. For the sauce I got a bag of the frozen mixed berries and removed the strawberries. I made a simple syrup (half water half sugar melted in a pot) and then added the berries (about 10-12 oz) and let simmer until the berries started to dissolve and melt. I added about a tsp of lemon juice to add some acidity and just a pinch of salt and pepper for some savory flavor. This makes an elegant yet simple dish that just about anyone can make!

This protein and sauce can go well with many different types of vegetables and starches, so just try to use it with whatever you like! The Key is just to keep it simple and not to heavy with the starch, so you wouldn't like a heavily sour creamed and cheddar cheese with this one.

Until next time remember to have fun with it and to make it your own!

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